I adore everything about Sage, the color, the flavor, the soft leaves, the noun {a profoundly wise one}, the adjective {having, showing or indicating profound wisdom}, just everything. Since sage is the primary herb used in a classic Turkey stuffing, I think it’s an ideal time celebrate this herb from southern Europe, and all that it has to offer.To start off with, why not shake things up this season by starting Thanksgiving Dinner {or any meal} with a refreshing Sage Gimlet? They are quick to prepare and are an ideal aperitif before the big feast. If you are going to be a guest for Thanksgiving dinner, you could take the pressure off your hosts by offering to handle cocktails for them. Make up a batch, chill it, bring it over and serve, your hosts will love you.
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This recipe is from the Ravishing Radish Lavish Bar, a craft cocktail service that will bring in a bar customized to fit any budget or tastes. This is a great service to tap if you want to do the food, but don’t want to have to manage a bar at the same time. They will bring in everything you desire including a custom signature cocktail. At a recent rollout party we tasted several of their concoctions and this one was the hands down winner. It’s hard to believe that 3 little liquids can be combined to make such an unusually delicious sip.
Sage Gimlet
{makes 1 drink, expand as desired}
1 1/2 oz gin or vodka
{I used vodka}
1 oz fresh lime juice
{good lazy lady options: Santa Cruz Organic or Nellie & Joe’s Keylime }
1/2 oz sage Simple Syrup
{please don’t let this scare you away, read on}
Sage garnish
Can be served over ice or shaken and served up.
The thought of capturing the essence of this cherished herb in a simple syrup was intriguing to me.
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The sound of “Simple Syrup” as ingredient shouldn’t dissuade you from trying this recipe, because making this syrup truly is simple and the results are sublime! Fortuitously, my search for an easy recipe took me to a charmingly eccentric site, “Foray Into Victorian~age Madness”. I doubled the recipe, so I could bottle some for hostess gifts. It took minutes of my time to prepare {I allowed it to steep for a couple of hours} and it is incredible. It brings a clean herbaciousness to cocktails or sparkling water and an unexpected freshness to whipped cream for pumpkin pie.
Sage Infused Simple Syrup Recipe
adapted from The Lady of the House
2 cups sugar
2 cups water
30 leaves fresh sage roughly chopped
1 shot of vodka {optional, this helps to preserve the infusion}
Cook sugar and water over medium heat until sugar is dissolved. Bring to a simmer and add the sage leaves, stirring it into the sugar water. Cook a few minutes longer and turn off the heat. Allow the leaves to steep until the syrup cools a bit. Strain out sage leaves and decant into a container to place in the refrigerator. Add a shot of vodka to help preserve the syrup. Store in the refrigerator until ready to use or gift.
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The Lady of the House offers many other creative cocktailling notions including Cucumber Infused Vodka, Drunken Cherries and this “lovely elixir”, which she created based on a drink she’d enjoyed at The Columbus Inn in Wilmington, Delaware called the ‘Belladonna’, here is her recipe for one cocktail:
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Finally, I hope you’ll have some sage leftover to use for making a tea {or teasane}. According to Dr. Oz “sage tea has been shown to boost alertness and mood, while decreasing anxiety. It also has flavanoids that reduce inflammation.” He recommends brewing it for 5-10 minutes, mixing it with black tea to enhance flavor and adding a pinch of honey.
I’ve been steeping sprigs in hot water and sipping it straight, it is delicious and warming, and hopefully improving my mood, alertness and anxiety levels with every sip.
Click on Teas with Hidden Health Benefits for more helpful herbal brew ideas from Dr. Oz.
Local readers, if you are sage~less and would like some, shoot me an email at ebh@splendidmarket.com,
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I have an abundance this year.
One of my favorite herbs – lots of great uses there! I especially love the idea of my guest(s) attending to cocktails. One less stress. Cheers!
You had me at sage. My favorite herb. I use it everyday!! I fry it, chop it, stuff it, sauté it. I also love it in arrangements.
Such a perfect post, Emily. Saving these recipes.
Teresa
xoxo
Loi Thai ~ wouldn't that be nice?!
You're describing me! I am the cocktaily queen amongst my friends.
I've made mint simple syrup in just this same way… it helps make mojitos more minty. Planning now on making the sage gimlet with gin during Thanksgiving week at Mom's house. Cheers!
I like that about you! Cheers!
Emily, I always leave your blog feeling hungry. Your quince and sage concoctions sound delicious! Cheers.
Oh the sage in the blue and white bowl is beautiful!
The cocktails look and sound wonderful!
xoxo
Karena
The Arts by Karena
Hi Emily! I have tried emailing your address listed above a few times and it keeps bouncing back to me.
I am a local sage-less reader (love your blog), and would love some if you have not already depleted your kind offer! I am local in mad park, and would be happy to meet you anywhere in the hood. (Jeanne from I Dream Of is one of my best friends and can vouch for me!) No worries if sage is gone, but either way wanted to introduce myself and say thanks for such fun reading with your blog. Love it. xo Dana
oh la la!!! of all the typos to make, my own email address?? I'm so sorry Dana, how frustrating! I still have lots of sage and am going to be cruising through madison park soon and can drop it anywhere. You can email me if you would like, the correct address is ebb@splendidmarket.com {sorry:0}
Teresa, tell me more! I love it that you use this so much! It is one of my very favorites for flowers too, so happy my Sage grows so prolifically here!